Image taken from page 130 of ‘The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … V

June 20, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 130 of ‘The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … V
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Title: "The Voyages and Travels of Capt. Cook, Mungo Park, La Perouse, and others; … with a … geographical description of the World. Embellished with … engravings and maps. (The World or the present state of the Universe. … Vol. II.)"
Author: PELHAM, Cavendish.
Shelfmark: "British Library HMNTS 10026.l.2."
Volume: 01
Page: 130
Place of Publishing: Liverpool
Date of Publishing: 1808
Issuance: monographic
Identifier: 002811257

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Foto 143
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Image by siavogel
Rainy Sunday, studying on cooking.

Image from page 40 of “The ideal cook book” (1902)

June 18, 2019 · Posted in Cook Books · Comment 

Some cool cook books images:

Image from page 40 of “The ideal cook book” (1902)
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Identifier: idealcookbook00greg
Title: The ideal cook book
Year: 1902 (1900s)
Authors: Gregory, Annie R
Subjects:
Publisher: Chicago, American wholesale company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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JELLY MOLD WITH GRAPES ma>Kin<j Ice G-eajn DELIGHTS FOR THE OLD AND YOUNG.Directions for the above are all contained within this book.

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Image from page 25 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
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Identifier: bostoncookingsch19hill_7
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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erformed. Qualitative Analysis Unknown substances are separatedinto their constituent elements. Nu- merous solutions and solid substancesare analyzed. Baking powders, milk,canned goods, etc., are tested foradulterations. Chemistry of the Household Household Chemistry teaches theprinciples of chemical science involvedin the various operations met by thehousewife in a days work about thehome. The School of Domestic Service The secretaries and instructors of thevarious departments of the associationlive on the third floor. The care ofthese rooms and the preparation ofmeals afford an occasion for mostefficient training in domestic service.At the head of this department is agraduate of the School of DomesticScience connected with the BostonYoung Womens Christian Association.Here young women are trained in theduties that pertain to the manage-ment of kitchen, dining-room, laundry,sitting-room and sleeping rooms. Asthese young women become proficientin the duties of a cook or waitress, etc.,

Text Appearing After Image:
Laboratory in Domestic Science Department A MODEL CLUBHOUSE FOR WOMEN opportunity is given them to test theircapacity, on occasion, in the homes ofwomen connected with the conductof the association, or in other homes,and thus habits of responsibility arequickly acquired. It is needless toadd, that graduates from this depart-ment command good pay and neednever go begging for work. The Refrigerator PlantAll of the kitchens in the buildingare furnished with refrigerators, cooledby the plant in the basement. Thisplant is also equipped with an icemachine. On the ground floor are the generalbusiness offices and reception roomsfor the boarding home. The socialcenter, in which girls clubs meet inthe reception room, is also located there.The library is a beautiful room.The woodwork is in dark Flemish oak.the floor-covering is of cork, and thefurniture is especially designed. Thesefeatures, together with the softly-shaded lights, combine to create anatmosphere of peace and repose. Baths a Featu

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Cool Cook Books images

June 13, 2019 · Posted in Cook Books · Comment 

Check out these cook books images:

Image from page 379 of “The standard domestic science cook book” (1908)
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Identifier: cu31924073879508
Title: The standard domestic science cook book
Year: 1908 (1900s)
Authors: Lee, William H. (William Henry), 1848-1913 Hansey, Jennie Adrienne, 1843-
Subjects: Cookery, American cbk
Publisher: Chicago, Laird & Lee
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN

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then add 3 quarts of light claret,• Rhine wine or Sauterne heated to boiling point; stir well. Add1 teaspoonful grated nutmeg or other flavoring, pour in % pintbrandy and i/^ pint white rum, stir briskly and fill the glasses atonce. 1252. QUICK PUNCH. Heat 1 pint claret to boiling point. Throw in with wine a fewcloves. When hot, ptjt 1 teaspoonful of white rum in each wine-glass (large size) and 1 tablespoonful of sugar. Fill up withhot wine and serve at once. Excellent remedy after exposure to cold,- or to bring aboutperspiration. 1253. NEW YEARS PUNCH. Boil up 31/^ pounds sugar in 1 pint water, skim. Stir in 1quart white wine (Sauterne). Boil up and take off fire. Covertight and let cool short time. Add % oz. each of vanilla andlemon essence, and 1 quart of arrac or white rum; mix well, bottleand cork tightly. To this punch essence, add 1 to 3 parts ofheated white wine and serve hot. If too strong, add 1 part boil-ing water, or make the proportion, 1 part essence and 3 partswine.

Text Appearing After Image:
Department 23. THE term candy| means confectionery made of sugar or molasses. Sugaris derived chiefly from the juice of the sugar-cane and the sugar-beet,and is composed of one-half hydrogen, one-fourth carbon and one-fourthoxygen. Sugar has a tendency to fatten, and therefore should be taken spar-ingly by persons who incline to corpulency. Candy should always be eatenin moderation, and avoided entirely in cases of kidney trouble. Pure, simpleihome-made confectionery is generally considered safe, while many of the man-ufactured candies are more or less adulterated or contain poisonous coloring. SUGAR. Cooked sugar having a tendency to crystallize, some ingredi-ent like glucose, cream of tartar, lemon juice or other acid mustbe added to prevent granulation, and a jarring or stirring afterthe sugar is dissolved must be carefully avoided. Any crystalsforming above the surface on the pan should be removed with awet brush or cloth, or the Whole panful of syrup, in certain cases,may crystal

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Image taken from page 236 of ‘Sir Felix Foy, Bart. A novel’
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Title: "Sir Felix Foy, Bart. A novel"
Author: COOK, Edward Dutton.
Shelfmark: "British Library HMNTS 12635.m.3."
Volume: 01
Page: 236
Place of Publishing: London
Date of Publishing: 1865
Publisher: Sampson Low, Son & Marston
Issuance: monographic
Identifier: 000772246

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Nice Cook Books photos

June 10, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Book the Cook Slipper Lobster Thermidor
cook books
Image by hey tiffany!
Singapore Airlines allows customers flying in business and first class from certain destinations to "book the cook" to choose meals prior to the flight. I booked the cook for the slipper lobster thermidor served with tomato, asparagus, and saffron rice on my flight SQ 870 SIN – HKG. It was really quite tasty though one criticism is the slightly rubbery texture of the lobster.

Cheese, crackers, and fruit and the dessert of Vieneta ice cream were also offered afterward.

Image from page 100 of “In pine-tree jungles; a hand-book for sportsmen and campers in the great Maine woods” (1902)
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Identifier: inpinetreejungle00ban
Title: In pine-tree jungles; a hand-book for sportsmen and campers in the great Maine woods
Year: 1902 (1900s)
Authors: Bangor and Aroostook Railroad Company
Subjects: Outdoor life Sports
Publisher: Bangor, Me., Bangor & Aroostook railroad
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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branch voyagers make the side trip from Chesun-cook to Caribou lake, going up a thoroughfare two miles long, enteredfrom the west shore of Chesuncook. A camp is located on Cariboulake, in a good fishing neighborhood. Harrington lake, one of Mainesbest trout waters, is another locality to be reached from Chesuncook.It lies north of Ripogenus, and is at the end of a seven-mile tote froma point on Chesuncook just above the outlet. A horse is usually kepthere in summer to haul canoes over the carries in this neighborhood. Ripogenus Waters. 89 At the foot of Chesuncook a dam bars farther progress by water, butit is only half a mile by carry around into Ripogenus lake. Camp maybe made easily at either end of the carry. Swinging down to the foot of Ripogenus lake, the longest carry onthe whole trip must be made. It is a jaunt of three miles around theRipogenus gorge and arches, where the rushing, rolling, frothing waterstumble along between steep granite cliffs with a roar that is heard far

Text Appearing After Image:
SoiiiLtiines Canoeing /s Uphill Work. off in the forest. There is a small pond on this carry where good fish-ing is usually to be had. The carry is hilly, and the scenery striking inthe extreme. Many picturesque rapids keep the river in a turmoilthroughout this three-mile stretch, which is known as one of the worstregions for driving in all the length of the West branch. At the end of the carry is a place called the Big Eddy, and herecamp may be made and canoes put in next day. Below the Big Eddy 9° The Horserace.

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Nice Cook Books photos

June 8, 2019 · Posted in Cook Books · Comment 

A few nice cook books images I found:

Image taken from page 12 of ‘[Narrative of Captain James Cook’s voyages round the world; with an account of his life during the previous and intervening periods: also, an appendix, detailing the progress of the voyage after the death of Captain Cook. [By
cook books
Image by The British Library
Image taken from:

Title: "[Narrative of Captain James Cook’s voyages round the world; with an account of his life during the previous and intervening periods: also, an appendix, detailing the progress of the voyage after the death of Captain Cook. [By Andrew Kippis.]]"
Author: KIPPIS, Andrew.
Shelfmark: "British Library HMNTS 10024.b.5."
Page: 12
Place of Publishing: London
Date of Publishing: 1878
Edition: [Another edition.] A Narrative of the Voyages round the World performed by Captain James Cook; with an account of his life … With … illustrations reproduced inexact facsimile from drawings made during the voyage.
Issuance: monographic
Identifier: 001973739

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Image taken from page 5 of ‘Programmes and Time Tables of Cook’s Arrangements for Ober Ammergau … with extensions to all parts of Central Europe … for the season of 1880. With map’
cook books
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Title: "Programmes and Time Tables of Cook’s Arrangements for Ober Ammergau … with extensions to all parts of Central Europe … for the season of 1880. With map"
Author: COOK, Thomas – AND SON
Shelfmark: "British Library HMNTS 10107.ff.31."
Page: 5
Place of Publishing: London]
Date of Publishing: 1880
Issuance: monographic
Identifier: 000773277

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Download the PDF for this book (volume: 0) Image found on book scan 5 (NB not necessarily a page number)
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Image from page 319 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
cook books
Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_7
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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Patent Charlotte Russe Moulds can be used not only in making charlotte russe, but for manyother dishes. You can use them for timbales.You can mould jellies in them. You can bakecakes in them. Wherever individual mouldsare called for, you can use these. The moulds we offer are made by a patentprocess. They have no seams, no joints, nosolder. They are as near perfection as can behad. They retail at from #3 to #3.50 a dozen. The TimbaleMoulds are madeof aluminum and are withoutseams. They can be used forcountless things: Timbales of chicken, ham,peas, corn, etc. Moulding indi-vidual fruit jellies. Mouldingmeats and salads in aspic jelly,isienne, fruit sponges, etc.

Text Appearing After Image:
THE BOSTON ADDRESS ALL ORDERS TO C00KING=SCH00L MAGAZINE, Boston,

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